Raw banoffee pie with Raglan Co. Vegan Caramel Coconut Yoghurt

Ingredients

Base
1/2 cup cashews, soaked. Water strained off
1/2 cup dates, soaked. Excess water strained off
1 cup of oats
1/4 cup peanut butter
1/3 cup coconut oil, melted
Pinch of salt

Filling
3/4 cup cashews, soaked. Water strained off
3/4 cup dates, soaked. Excess water strained off
1 jar of Raglan Co. vegan caramel coconut yoghurt, equivalent to just over 1 cup
1 tsp vanilla
Pinch of salt

For assembling
3 bananas

Method
Ideally, soak your cashews for 4-6 hours before-hand. If you are short on time then soak your cashews for at least half an hour! Soak your dates for roughly 15 minutes before use.

Base
Place all of your base ingredients into a food processor and blend until mostly smooth. It should be sticking together nicely! Transfer mixture into a cake tin, with the bottom lined with baking paper. Ideally use a cake tin with a bottom that pops out, otherwise, you may wish to line the sides with baking paper too. Press the mixture firmly down into the baking tin, until it is even and flat. Place the tin in your freezer while you make the filling! 

Filling
Whizz the cashews and dates in a food processor until they are smooth. Add the rest of the ingredients and whizz for another 30 seconds until the mixture is nicely smooth and combined. Chop up two bananas, width way, with about 1.5 cm thickness. Bring the cake tin out of the freezer and assemble the banana pieces evenly on top of the base. Pour the filling mixture on top of the bananas. Decorate with caramelised banana, or fresh banana, and grated dark chocolate!

Optional caramelised banana
Heat a frying pan on a low-medium heat with ½ tsp of coconut oil and ½ tsp of coconut sugar. Cut one banana length way, and place it in the frying pan, making sure the banana is well coated in the oil and sugar. Cook the banana on both sides until nice and golden.

 Keep your banoffee pie in your fridge of freezer! The filling is much softer out of the fridge compared to the freezer. Enjoy!